Method of removing grease from fried food products.



EL'lKTBEDD D, MQOEE, OF NEW)? YORK, n. Y., Ail

9F CEII CAGQ, ILLINOES, A CGaJ {)3 T9 DERNELL POTATU ERODUCTS (30., :QRA'TION 0F DELAY/AR EKE'IQ'HUB REMPTE ING 33 3M FRIED F9013 PRODUCTS.

1,2fi5fi3t5, Specification of No application filed March is, 1911:

To aZZ whom it may concern:

Be it c that l. Hermon D. Moons, a citizen of the lfnited States, residing at New York, in the county of New York and State of New York, have invented certain DEW and useful Improvements in ltlethods of Removlog Grease from Fried Food Products, or" which the following is a specification.

This invention relates to a method for removing surface or excess grease from tried i products. It been pro aosed to remove grease including the absorbed grease from fried food products by treating them "with ether or benzene to dissolve the grease and theii evaporate the solvent. This process, however, is objectio diiiicult it not impossible of the solvent and furt iood product degreased in the desirable tried flavor.

it is one of the princigiai obiects of this uvention to provide a method 501 treating ied food products to reino'v the excess or ce grease only, whereby the unpalatable res or the greasy food 1 overcome uncut destroying the fried i rther object to control the urn Albll is left on the food pr say, a food product can be method having more or less g ease thereon, as desired. will be apparent from the follow? tion of my method.

In *ractising my method, raw food pro Uu in any desired form, h for example may be potatoes, whole or cut in any preferred shape, is first placed in a porous r ceptacle such as a Wire basket. In the case of "potatoes, the basket with the potatoes therein is immersed in cold Water until the potatoes become brittle, but this step is not necessary with all food products The receptacle with the food product which it contains is then placed in cooking; oil or grease a goroper temperature, which for potatoes may be about 840 F. and removed when the food has become cooked. The receptacle is next placed in a centrifuge or other machine for moving the receptacle rapidly in a nonrectilinear path, whereby an unrestrained force is set up which removes the surface grease from the fried food product, but Without in any Way injuring or changing the shape of the same. in order to facilitate this removal of the grease a stream of hot nove all traces the lried manner loses t of grease ct, that is to c by this no surface as objects descripole because it is.

Patented May '7, 1918.

Serial No. 155,335.

to this pressure or temperature. After the product has been acted upon in this manner the basket is taken from the machine and the resulting food product is one free from surface rease. lt Will be apparent that the condition of the food product, that is Whether it is absolutely free from surface or more or less remains thereon de' pends on any one of three factors or combination of them. Thus the extent andrate of degreasing the food may be controlled by the speed of the receptacle, the temperature the air and the time that the food issubccted to this treatment. The pressure of he air is a minor factor, as far as controling the degreasing operation is concerned, in o h it will be obvious that thegreater air pressure, the more air will be delivcred over the food and the more grease evaporated. The air may be heated in any desired manner and delivered under pressure by a blower or air pump or in any other preferred Way,

It will be observed that the food product is delivered hot because of the hot air which is played over the same. Furthermore the grease isreinoved very quickly and With a minimum of labor, and the apparatus for carrying out the method is very simple and easily secured.

Although I have described the particular apparatus for practising my method, it is obvious that many forms of devices nii 'ht be used, the only limitations on the apparatus tor degreasing the food beingthat it shall set up a force to remove the grease from the product and preferably that the rease on the food shall be kept in a substantlally fluid state.

Having described the invention, What is claimed and desired to be secured bv Letters Patent is:

l. The method of treating a fried food product to remove grease therefrom, which consists in subjecting the fried food product to a heat sufiicient to render the grease fluent and simultaneously subjecting the grease to an unrestrained force which is greater than the adhesion between the grease and the food product.

2. The method of treating a fried food product to remove grease therefrom, which consists in subjecting the fried food product to the action of hot air and simultaneously moving the food product in a curved path at a sufficient velocity to cause the grease to fly ofl from the food product.

3. The method of removing grease from fried potato which consists in simultaneously subjecting the potato to hot air and moving the same in a circular path at a suflicient angular velocity to cause the grease to fly off from the potato.

4. The method of treating food substances to remove a constituent therefrom, which consists in subjecting the substance to the combined and simultaneous action of a dry heating agent, and restrained centrifugal force.

5. The method of treating a greasy food product to remove grease therefrom, which consists in subjecting the food product to air at a temperature of about 300 degrees F ahrenheit and simultaneously subjecting the grease to an unrestrained force which is greater than the adhesion between the grease and the food product.

In testimony whereof I affix my signature.

ELWOOD D. MOORE. 

